How to Make Sunflower Butter & Raspberry Swirl Freezer Fudge
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Line a small loaf pan with parchment paper.
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In a bowl, whisk sunflower butter, coconut oil, sweetener, and vanilla until smooth.
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In a small saucepan, mash raspberries over low heat until juicy; stir in chia seeds and cook 2 more minutes until thickened.
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Pour sunflower mixture into the lined pan; drop spoonfuls of raspberry sauce on top and swirl with a toothpick.
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Freeze 2 hours, or until firm.
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Cut into squares and keep frozen until ready to serve.
Pro Tips for Perfect Sunflower Butter & Raspberry Swirl Freezer Fudge
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of unsweetened sunflower seed butter, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Sunflower Butter & Raspberry Swirl Freezer Fudge?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Sunflower Butter & Raspberry Swirl Freezer Fudge?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for unsweetened sunflower seed butter?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.